Scrambled Eggs with Colourful Vegetables and Ponzu Sauce

Scrambled Eggs with Colourful Vegetables and Ponzu Sauce

The ponzu gives this dish its oomph! With lots of flavor, it will be sure to whet the appetite. This recipe is also good for cleaning out the fridge. Add other ingredients as desired (see Helpful Hints).

Ingredients: 1 serving

1.5 pieces
Watercress (or your choice of greens)
"A" ingredients
1 tablespoon
1 tablespoon
└Coarsely ground black pepper
as needed
1/2 tablespoon
1 teaspoon


1. Cut the bacon into 5mm lengths. Remove the seeds from the tomatoes and chop. Divide the watercress stems and leaves. Cut the stems diagonally and chop the leaves.
2. Combine the "A" ingredients in a bowl and mix until even.
3. Heat butter in a frying pan, cook the bacon, tomatoes, watercress stems and its leaves, in that order. Once everything has cooked through, add the egg mixture. Mix gently with a wooden spatula. Once the egg starts to cook, pour 1 teaspoon of ponzu then turn off the heat and serve.

Story Behind this Recipe

Since I was leaving on a trip, I cooked something up from leftover fridge stock. This dish really whets the appetite. My boyfriend loves it. The recipe is a single serving amount.